EASY CHICKEN PARMIGIANA

4 Boneless Chicken Breasts
1/2 Cup Italian Seasoned Breadcrumbs
1/2 Cup Parmesan Cheese, grated
1 Large Egg, lightly beaten
2 Tablespoons Butter
1(14)oz. Jar Spaghetti Sauce
1 Cup Mozzarella Cheese, shredded

Place each piece of chicken between two sheets of wax paper or plastic wrap and flatten with a rolling pin or meat mallet. Combine bread crumbs and cheese. Dip chicken in beaten egg and then dredge in the breadcrumb mixture. Melt butter in a large skillet and add the chicken and brown on each side on medium heat. Put the chicken in a 13 x 9 sprayed pan. Pour the spaghetti sauce over it and then add the mozzarella cheese, cover, and bake for on 350 for 30 minutes or until done.

STEF.FRIENDS FROG EYE SALAD

1 Large Can Crushed Pineapple not drained
1 Large Box Instant Coconut Pie Filling
1 Large Box Instant Vanilla Pie Filling
1/2 Cup Acini De Pepe (found in the macaroni section at Kroger), cook briefly to al dente. Cooks Fast
1 Bowl Cool Whip
2 Small Cans or 1 Large Can Mandarin Oranges(drained)
1/2 Cup Shredded Coconut
1/2 Bag Miniature Marshmallows

Mix all ings. together and cover and let ref. for 5 hours. Best is let set overnight. This is a sweet dessert salad.

NIBBSY SPREAD

1 (4)Oz. Cream Cheese, softened
1 Tablespoon Mayonnaise
1 Tablespoon Cream
2 Tablespoons Sweet Pickle Relish

1 Tablespoon Onion, finely chopped
1 Teaspoon Horseradish
3 Drops Tabasco Sauce
1 Pinch Garlic Salt

Beat cream cheese, mayo and cram until this is cramy. Add remaining ings. and blend thouroughly. Cover and chill to blend the flavors.

MILKY WAY FUDGE

4 Regular-size Milky Way Bars
1(12)oz. Can Sweetened Condensed Milk
12 oz. Milk Choc. Chips
Chopped Nuts


Melt candy bars and milk in microwave for 3 to 31/2 minutes. Stir in choc. chips and nuts. Pour into a foil lined butter 8 inch pan. Cools quickly. Put in ref. overnight to set up. Cut int squares. Let the foil hang over the pan so you can lift out and then turn upside down on a plate and cut. Use a pizza cutter to cut this with.

EGGNOG FUDGE

1 3/4 Cups Sugar
1/2 Cup Butter
3/4 Cup Prepared EggNog
1(12)oz. Pack White Choc. Chips
1/2 Teaspoon Grated Nutmeg

1 (7)oz. Jar Marshmallow Cream
3 Tablespoons Spiced Rum or 1 Tablespoons Rum Extract
Bring the sugar, eggnog and butter to a full boil in a heavy saucepan. Let boil for 8 to 10 minutes over medium heat stirring constantly so it will not burn. Remove from heat and stir in the choc. chips and grated nutmeg. Stir until the choc. is melted. Add marshmallow cream and rum. Beat until well blended. Pour into a 9 inch pan and let cool.  Best if you use a foil lined buttered pan with some of the foil sticking over the sides to lift it out. Let cool. Turn upside down on a plate and cut into squares.. Store in airtight container.

RITZ NUTTELLA WHITE CHOC. CRACKERS

80 Ritz Crackers
1(12)oz. Jar Nutella
3(14)oz. Bags White Choc. Candy Melts or White Choc. Bark
1/3 Cup Candy Sprinkles to garnish

Take the crackers and top each one with the nutella. Add another cracker on top. Mircowave candy melts on 1/2 power. Stir ever 30 seconds until melted. Drop cracker sandwich into the melted choc. and coat. Top with mini m&m's or sprinkles or colored sugar. Lay on wax paper to cool.

WHITE CHOC. PEANUT BUTTER COOKIES

1Lb. White Choc.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies

Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.